Cooking Lessons for Dad

Cooking Lessons for Beginners

Baked Barbecued Chicken Wings

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Do you love Barbecued Chicken Wings? Don’t have a grill? Try these delicious Baked Barbecued Chicken Wings baked in your oven! They are so easy to make!

In this cooking video Karen Breyer and her Dad will show you step-by-step how to make Baked Barbecued Chicken Wings. You can adjust the recipe to make only a few chicken wings or lots! I like to make extra Barbecued Chicken Wings for leftovers later.

These Baked Barbecued Chicken Wings need only a few ingredients and a few steps. They are so easy to make! Serve Baked Barbecued Chicken Wings for an appetizer, snack or as a main dish. Keep this recipe on hand so you can easily make Barbecued Chicken Wings whenever you want. This recipe is so easy and delicious! Watch this cooking video and make some tasty Baked Barbecued Chicken Wings today!

Yield: 3 - 4 servings

Baked Barbecued Chicken Wings

Ingredients

  • 6 - 8 chicken wings
  • Barbecue sauce
  • 2 tablespoons molasses

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the chicken wings in baking dish.
  3. Brush the chicken wings with barbecue sauce.
  4. Drizzle the chicken with molasses.
  5. Bake at 350 degrees for about 35 to 45 minutes or until the chicken wings are cooked thoroughly.
  6. Baste the chicken wings with the cooking juices a few times during cooking.
  7. Serve.

Notes

You can adjust the recipe to make more or less Baked Barbecued Chicken Wings.

See a cooking demonstration of this Baked Barbecued Chicken Wings recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Italian Pasta Soup with Rosemary

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Try this creamy, delicious Italian Pasta Soup with Rosemary! In this cooking video Karen Breyer and her dad will show you step-by-step how to make this Italian Pasta Soup with Rosemary recipe. If you are looking for new dinner ideas, I think you will be very happy with this yummy pasta and rosemary soup. Little and big kids will especially like the fun rotini noodles in this soup. This is a very healthy, flavorful soup recipe that everyone will love!

I expect you will find this Italian Pasta Soup with Rosemary recipe so impressive that you can even serve it to important dinner guests! It can be served as a main dish or side dish. For a main dish I suggest serving it with a salad, and garlic or other crusty bread. You could also put this soup in a thermos for your children’s or your lunch. What a delicious idea! Watch this cooking video and try this Italian Pasta Soup with Rosemary for your next casual or fancy lunch or dinner!

Italian Pasta Soup with Rosemary

Ingredients

  • 12 ounces pasta, corkscrew (cooked)
  • 1 - 2 teaspoons olive oil
  • 1 1/2 cups onion, chopped (red or yellow)
  • 1 cup celery, chopped
  • 1 1/2 - 2 cups zucchini, chopped
  • 2 - 15 ounce cans cannellini beans, drained and rinsed
  • 6 cups water
  • 2 tablespoons chicken seasoning/broth, instant (vegan or regular)
  • 2 teaspoons dried or 2 tablespoons fresh rosemary
  • 1 teaspoon (or to taste) salt
  • 1/2 teaspoon (or to taste)

Instructions

  1. Cook pasta according to package instructions but leave out the salt. Drain and set aside.
  2. Heat olive oil in a large saucepan over medium heat.
  3. When the oil is hot, add the onion, celery and zucchini. Cook, stirring occasionally, until vegetables are soft.
  4. Add the beans, water, chicken seasoning and rosemary to the cooked vegetables and simmer for 10 minutes.
  5. Using a slotted spoon, remove the vegetables and beans and add them to a blender of food processor. Blend until smooth.
  6. Return the puree to the saucepan. Add the pasta to the sauce pan. Stir frequently and cook over medium heat until soup is hot, about 5 minutes.
  7. Add salt and pepper to taste. Serve.

Notes

Corkscrew pasta is spiral shaped pasta like rotini.

If you use fresh rosemary, chop it into smaller pieces as desired.

You can half this recipe for less servings.

See a cooking demonstration of this Italian Pasta Soup with Rosemary recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Curried Red Lentil Soup

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Try this easy, healthy, delicious Curried Red Lentil Soup recipe! If you love curry and love lentils you will be crazy about this Curried Red Lentil Soup! In this cooking video Karen Breyer will show you step-by-step how to make Curried Red Lentil Soup.

A couple nice things about lentils compared to most beans is that you don’t have to soak them and they cook fast. One more bonus with this recipe is that it uses red lentils which cook even faster than brown lentils. Lentils are also very nutritious. They are high in protein and fiber and low in fat.

Looking for a new healthy soup recipe with lots of flavor? This is an outstanding curry and lentil recipe that is full of flavor and has a nice texture! Serve this soup as a main dish or side dish for lunch or dinner. Pair it with a salad and bread or crackers for a satisfying and filling meal! Watch this cooking video and try this Curried Red Lentil Soup recipe today!

Yield: 6 servings

Curried Red Lentil Soup

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 - 1 1/2 cups onion, chopped
  • 1 teaspoon garlic, minced
  • 1/2 cup carrot, finely chopped
  • 4 teaspoons curry powder
  • 1 tablespoon fresh ginger, peeled and minced OR 1/8 teaspoon ginger, dried
  • 1/8 teaspoon cayenne
  • 4 teaspoons chicken broth/seasoning, instant
  • 4 cups water
  • 1 cup red lentils (picked over, rinsed and drained)
  • 1 (14 1/2-ounce) can tomatoes, diced
  • 1 - 1 1/2 cups apple, finely chopped
  • Salt to taste

Instructions

  1. Heat the oil over medium heat in a large saucepan.
  2. Add the onion. Sauté until it is soft and translucent.
  3. Add the garlic and carrots. Sauté another 3 to 5 minutes or until the carrots are softened.
  4. Add the curry powder, ginger, cayenne, water, chicken broth/seasoning, lentils, tomatoes and apple to the pan. Bring the mixture to a boil.
  5. Reduce the heat and simmer 15 - 20 minutes or until the lentils are cooked to your desired softness. Serve.

Notes

You can use a sweet or tart apple.

I like to peel the apple but you do not need to.

Make sure to pick over the dried lentils and remove any debris or stones. Then rinse and drain the lentils.

See a cooking demonstration of this Curried Red Lentil Soup recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Lentil Tacos

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Trying to eat healthier but don’t want to sacrifice taste? If so, you will be happy you found this Lentil Tacos recipe to satisfy even picky eaters! These tacos are perfect when you need to feed a group of hungry eaters with different tastes. Set out a variety of healthy toppings and everyone can make a specialty taco they will love!

I like to serve an assortment of toppings with these Lentil Tacos. Often, I will set out lettuce, tomatoes, onions (green, red or yellow!), avocados, salsa, guacamole, chopped black olives, shredded cheese, and sour cream. For the vegans you can serve vegan sour cream and vegan cheese!

I think these Lentil Tacos will be one of your favorite recipes for both small and large gatherings. If you have a small group, you can save the extra Lentil Tacos mixture in the fridge. Reheat it later for more tasty tacos! If you have a large crowd you can double this recipe and buy lots of tacos shells! What a perfect, healthy, tasty meal recipe that everyone will love! Watch this cooking video and serve these delicious Lentil Tacos for dinner tonight!

Yield: 6 servings

Lentil Tacos

Ingredients

  • 1 1/4 cup water
  • 1 (10 ounce) can diced tomatoes with green chilies
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 1/8 teaspoon poepper, fresh ground
  • 1 cup lentils, dried (sorted, rinsed & drained)
  • 12 taco shells
  • Toppings of your choice

Instructions

  1. In a medium saucepan, stir together the water, tomatoes with green chilies, tomato sauce, chili powder, cumin, garlic powder, salt and pepper.
  2. Bring mixture to a boil. Add lentils and stir.
  3. Reduce the heat to a simmer then cover the pan with a lid.
  4. Simmer about 35 minutes or until the lentils are as soft as you like them. If the mixture becomes dry before the lentils are done add a little more water.
  5. Add the lentil mixture to the taco shells. Top with your choice of toppings like shredded lettuce, diced tomatoes, diced onions, salsa, guacamole, and sour cream.

Notes

Heat the taco shells according to package directions if desired.

It would be fun to have a taco party and set lots of different toppings out. Your guests can custom make their Lentil Tacos how they like them!

See a cooking demonstration of this Lentil Tacos recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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